New Jersey

Trenton Tomato Pie

The iconic New Jersey pizza where the sauce goes on TOP of the cheese. Born in Trenton's Italian-American community, this upside-down style features robust tomato flavor, thin crispy crust, and a unique eating experience.

⏱ Total 45min 🍴 Serves 4-6 ⭐ Regional Classic 🌱 Vegetarian

Equipment Needed

🍕 Pizza Stone
🥣 Mixing Bowls
🥢 Pizza Peel
🥕 Rolling Pin
🍴 Ladle

Instructions

1

Make the dough: Dissolve yeast and sugar in warm water, let stand 5 minutes until foamy. Add flour, salt, and olive oil. Knead until smooth and elastic, about 8-10 minutes. Cover and let rise 1 hour.

2

Prepare the sauce: Crush San Marzano tomatoes by hand (keep them slightly chunky - this is Trenton style). Heat olive oil in a pan, add garlic and red pepper flakes, cook 30 seconds. Add crushed tomatoes, oregano, and salt. Simmer 15 minutes.

Tip: The sauce should be chunky and robust, not smooth like regular pizza sauce. The tomato flavor is the star here.
3

Preheat oven: Place pizza stone in oven and preheat to 500F (260C) for at least 30 minutes. A screaming hot stone is essential for thin, crispy crust.

4

Shape the dough: Punch down risen dough. Roll or stretch very thin into a 14-16 inch round. Trenton tomato pies have thin, crispy crusts. Transfer to floured pizza peel.

5

Add cheese FIRST: This is the key difference! Spread mozzarella evenly over the dough, leaving a small border. Sprinkle with half the Pecorino Romano.

6

Add sauce ON TOP: Ladle the chunky tomato sauce over the cheese in strips or dollops. Don't spread it smooth - you want variation. The cheese should peek through.

7

Bake: Slide pizza onto hot stone and bake 10-12 minutes until crust is golden and crispy, and sauce is bubbling.

8

Finish and serve: Remove from oven, sprinkle with remaining Pecorino Romano, drizzle with olive oil, and top with fresh basil leaves. Let rest 2 minutes before cutting into squares (traditional) or wedges.

Pro Tips & Variations

  • Use San Marzano: The tomato quality is crucial since it's on top. San Marzano or quality Italian tomatoes are a must.
  • Square cut tradition: In Trenton, tomato pies are traditionally cut into squares, not triangles.
  • Room temperature serving: Locals often eat tomato pie at room temperature - it's just as good!
  • Add pepperoni: Place pepperoni under the sauce for a meaty variation.
  • Extra garlic: Trenton-style often features more garlic than typical pizza - don't be shy.
  • Let sauce cool slightly: If using very hot sauce, let it cool a bit so it doesn't make the crust soggy.
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